I’m always adjusting my recipes just a bit with the goal of creating the perfect cookie consistency. One that is just crispy on the outside, but gooey and chewy on the inside and filled with chocolate chips or candies. I dream of cookies like that!
While cookies are great anytime of year, the holidays seem to be when everyone really fires up the ovens (okay, no one needs to “fire them up anymore”) and lets the flour fly. Our house is no different and these M&M’s cookies are always the first (and last because we run out) ones we make. I found out this year, they are even possible and almost as delicious if you happen to be out of eggs. I simply substituted the 2 eggs for 4 tablespoons of milk. I’ve also substituted the sugar and brown sugar for sugar substitutes for those needing or wanting the substitution. While the originals are always better, the substitutions are hardly noticeable and still create a delicious cookie.
What you’ll need:
1 cup of sugar
1/2 cup of brown sugar
2 sticks of butter (salted or unsalted)
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1-1 1/2 cups + 1/2 cup M&M or similar candies
- Preheat oven to 350 degrees F/175 degrees C.
- In a mixing bowl combine sugars and softened butter until creamy. Add vanilla and eggs. Mix thoroughly.
- In a separate bowl mix together the flour, salt and baking soda.
- Slowly mix the dry ingredients into the wet ingredients until fully combined.
- Add the 1-1 1/2 cup candies and gently fold into the batter.
- Refrigerate the batter for at least 5 minutes to re-solidify the fats. This step helps the cookies not spread as much and be thicker and chewier.
- Place dough in rounded tablespoons on the cookie sheet, gently press the top flat and add extra candies.
- Bake 10-12 minutes.
I happen to know Santa loves these when he comes to our house and I hope you enjoy them as much as we do.